Add nuts to a large glass bowl. Cover with boiling water and let soak for about 30 minutes (or 45 of you have time).
Strain nuts from water and place on a sheet.
Roast nuts for around 10-15 minutes (or until golden brown and crispy). Roasting the nuts brings about a more intense flavor.
Remove from oven and let cool for 10 minutes.
Place in food processor and blend for 5-10 minutes until you get a creamy consistency. Scrape the sides of the bowl as needed.
Store in a glass container in the fridge.
** A Note about Nuts: It’s better to alway eat nuts (even roasted) after they have been soaked— even if it’s only for 30 minutes in boiling water. Nuts have phytic acid. When eating nuts that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine, which can lead to mineral deficiencies. By soaking, you are breaking down the phytic acid so it can be absorbed properly. If you already have almonds or pecans you’ve been soaking for almond milk, you can absolutely use them too— just make sure to rinse well!
▵ Recently, I’ve been trying to avoid lectins, as they are attribute to some of my intestinal issues like leaky gut. In order to best avoid lectins, while still using almonds, make sure to blanch the almond and remove the skin. This is also why I’ve been mixing nuts for milks and butters so that my combinations are not all almonds. A full post describing lectins is coming soon, so stay tuned! Xx